The Breaditerranean, a gloriously tasty pepper and olive bread, is used to create an Italian classic that packs a flavourful punch with our pepper panzanella - now there's a tongue twister!

WHAT YOU’LL NEED:
3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
Half a loaf of Breaditerranean bread, ¾ inch cubed
12 oz. feta cheese, coarsely crumbled
2 cups cherry tomatoes, halved
1 small red onion, diced
¼ cup chopped fresh basil
¼ cup extra-virgin olive oil; more for brushing
1 tbs. fresh lemon juice
1 medium clove garlic, crushed sea salt and freshly ground black pepper

WHAT TO DO:
Prepare a pan on medium-high heat. Brush the pepper quarters with oil and season with salt and pepper.
Grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.
Meanwhile, grill the bread, turning once, until nicely toasted on both sides.
Cut the peppers into 1-inch pieces and add to the bowl. Stir in the cherry tomatoes, onion and basil.
In a small bowl, whisk together the remaining 1/4 cup oil, the lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.
Drizzle over the salad and toss to combine.
Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavours blend.
Serve with the crumbled feta on top.

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